How to brew with Hario V60
3.5 to 4 min
You’re going to love this if…
You like bright, balanced flavour and body in your cup of coffee. By now, this brewer is synonymous with specialty coffee. Japanese company Hario, known for their heat-resistant glassware built for labs, launched the iconic V60 cup in the ‘80s. It went against the tidal wave of immersion brewers that were popular in its time. The designers toyed with the parabolic shape to help achieve a cleaner-tasting cup by allowing water to pass through the coffee grounds rather than steeping them. Why V60? The name comes from its ‘V’ shape and the 60 degree angle of its cone.
You will need
coffee amt & grind size
20 gm & Medium grind
Water amt & temp
We recommend starting with a 1:10 coffee-to-water ratio when brewing pour-over coffee. So for every gram of coffee (that’s roughly 2 teaspoons), add 10 grams of water. For one cup, start with 20g of coffee and 200g of water. Experiment to find the perfect ratio for you! For a lighter cup, try a ratio of 1:18.
Steps to brew
1
Place the filter paper on a dripper set over a mug, jug or server. Pour hot water (91°C) over the filter paper, and discard the water. This is called pre-wetting, and it removes any undesirable papery aroma or taste; it also opens up the blocks in the filter, such that your coffee retains its aromatic oils.
2
Measure 20g of medium-ground coffee on the kitchen scale (all ARAKU coffees are well-suited for Hario V60 pour-overs) and place it in the filter.
3
Heat a little more than 200g of water until it simmers (92-94°C); make sure the water isn’t boiling. We recommend using a gooseneck kettle as it will allow very controlled pouring, although you can also use a regular kettle.
4
Start the timer. Aim to portion out the water from the kettle into the dripper in three pours, completed within 3:30 to 4 min. The amount of time does depend on the quantity of coffee; if you’re making two cups with about 40-50g, it would take about 4:30 to 5 min.
5
The first pour is called “blooming”; pour enough water to cover the grounds and let the coffee soak for 15-20 seconds before the second pour. Whether you begin pouring clockwise or anti-clockwise, remember to pour in the same direction for all three pours.
6
For the second pour, start at the centre of the filter and slowly spiral out towards the edge of the filter. (Avoid pouring along the edges, directly on the paper.)
7
For the last pour, begin from the coffee at the edge of the filter and gradually spiral towards the centre.
8
Once the coffee filters though, remove the dripper, serve and enjoy!
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